4 tsp. butter
4 tsp. olive oil
3 lg. leeks (white part only), sliced thinly
4 med. zucchini (2 lb.), sliced 1/4 inch thick
2 med. yellow squash (1 1/2 lb.), sliced 1/4 inch thick
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. grated lemon peel

Heat 2 teaspoons butter and 2 teaspoons oil in each of 2 large skillets over medium high heat. Add half the leeks to each skillet and cook until tender, 4 minutes. Add half the zucchini and yellow squash to each skillet. Cook, stirring occasionally, until tender-crisp, 5 minutes or more.

Toss with salt, pepper, and lemon peel. Transfer to shallow 3-quart baking dish. Can be made ahead. Cover and refrigerate up to 5 hours. Remove from refrigerator 1 hour before baking. Bake in preheated 375 degree oven for 15 minutes or until heated through.

Makes 8 servings.